I have made this twice with some modifications and will be making it again tonight. I brown the meat in a big pot with Adobo (Goya) seasoning and salt and pepper(to taste). Once cooked and drained, in the same pot, I add the rice, cabbage and tomato sauce. I obmit the onion and in its place, I add a jar of sauerkraut. I also pour in the juice of about 5-6 "fresh" squeezed limes (not lemons). The limes is what makes this recipe. Mix well and transfer it to the casserole dish and bake as specified. This is a great recipe and it has been a hit with my family and it is one of my favorites. My brothers and sister can't get enough of it. Leftovers are fantastic.

Reviewed On: Sep. 17, 2008

I made this last night for my boyfriend and I. The vegetables were absolutely amazing. The only changes I made...I did not add potatoes because we are on a low carb diet so instead I added sliced mushrooms and one sliced Vadalia onion. When all the veggies were in the dish, I poured olive oil (I don't really measure when I cook) and sprinkled one packet of Lipton Onion dry soup. I then also added some Marsala wine. Mixed the vegetables with a spoon and covered the dish with aluminum foil. After 50 minutes, the vegetables came out amazing. What a great taste! My boyfriend raved about them. I loved them too; will absolutely be making them again.

Reviewed On: May 22, 2008

This was amazing. I made this last night for my boyfriend and I and it came out delicious; he couldn't get enough. There is a Chinese place where I get these from which I really enjoy. I wanted to try to make them on my own and I am so glad I did. Thank you so much for posting this recipe. It's definitely a keeper. I did want to add that I omitted the celery and carrots and added more curry powder. I also didn't cook so much pasta. It turned out great!

Reviewed On: Oct. 18, 2007